In A Nutshell

These cookies are so yummy... I like to use salted, roasted pistachios rather than raw unsalted because I think they add more depth to the flavor; the recipe is adapted from Bon Appétit magazine. I really love cookie recipes that you can make ahead of time and bake when needed. 2 1/2 cups flour 1/2 cup unsweetened cocoa powder (preferably Dutch process) 3/4 t salt 1/2 t baking soda 3 sticks (12 oz.) butter 1 1/2 cups lightly packed light brown sugar 1 t vanilla 1 egg white 5 oz. bittersweet or semi-sweet chocolate, chopped fine 1 cup salted, roasted pistachios, chopped Maldon sea salt (for sprinkling on top) Cream the butter, brown sugar and vanilla until light and fluffy- about 4 minutes. Whisk the dry ingredients together (I skip this step) and add to the butter on low speed. Mix just to combine. Add the egg white and mix. Slowly mix in the pistachios and the chocolate. Divide dough into 4 and form into logs about 1 1/2" in diameter. Chill at least 4 hours (logs

This delicious and festive cheesecake is a marriage of two different recipes and my own changes as well. I can't get enough cranberries during the holiday season! I especially like this recipe; there is just a hint of orange in the cheesecake and the topping as well- it's a match made in heaven. Crust : 9 oz. box chocolate wafer cookies 5 T unsalted butter, melted 2 T sugar Filling : 4- 8oz. packages cream cheese, softened 4 eggs, room temp. 3/4 cup sour cream 1 1/3 cup sugar 1 T flour 1 t vanilla extract 1 t orange extract 2 t grated orange zest Topping : 12 oz. cranberries 1/2 cup honey 3/4 cup sugar 1/4 cup water 2-4 T Cointreau (depending upon how much you want to taste it) 1 t cornstarch For the crust: In a food processor, chop the cookies along with the sugar until they are a fine powder. Add the butter and pulse until mixed. Pat into a 9" springform and bake at 350º for about 5 or 6 minutes. For the filling: Using the paddle attachmen

These meatballs, adapted from Bon Appétit, are SO light and tender; they go well in spaghetti sauce or served with a little marinara sauce on the side as an appetizer. 1/2 cup ricotta cheese 1/4 cup bread crumbs 1/4 c milk 1 T chopped parsley 1/2 t garlic powder 1 t salt 1/2 t crushed red pepper flakes 1 egg 1/3 cup parmesan 1 lb ground beef  Put the breadcrumbs in a large bowl and pour the milk over. Let sit for about 5 minutes. Add the remaining ingredients and work together with your hands gently- don't overwork this. Form into meatballs, the size of your choice and fry them in a large non-stick skillet. If you are using them for a sauce, just brown them but if you are going to have them as an appetizer, cook them through.

This is a recipe I have adapted from Barefoot Contessa Parties ; we have it each year at Thanksgiving and also for Christmas dinner. I absolutely love it! 2 cups pomegranate juice 1 cup sugar 12 oz. bag of fresh cranberries 1 apple, diced and peeled grated zest of 1 orange and 1 lemon 3/4 cup chopped walnuts 3/4 cup dried cherries Cook the cranberries, juice and sugar until cranberries start to pop (about 5 minutes); add the apple and dried cherries and cook for about 15 minutes. Add the nuts and let it cool overnight. Easy!